For the fish-tomato pan, marinate the fish fillets with a little salt and lemon juice. Halve or quarter cocktail tomatoes, depending on size, and sauté in a pan with a little olive oil.
Stir in mustard, ketchup and salt. Place fish fillets on top of tomatoes, sprinkle herbs on top and steam for 10 minutes with lid closed.
Fish and tomato pan is best served with herb potatoes.
Preparation Tip:
As a side dish to the fish-tomato pan also fit pasta or bread.
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